Salt and Pepper Corn on the Cob by
Ingredients
Corn on the Cob
Olive Oil
Fresh Ground Pepper
Salt
Instructions
1) Place a corn ear in the center of a sheet of foil, brush it all over with olive oil, and sprinkle with freshly ground pepper and salt.
2) Tightly wrap the corn ear in the foil. Pull up the two sides of foil over the center of the corn ear (lengthwise), fold over the top approx. 1/2 inch, continue folding it over until the fold is flattened against the top of the corn. Pinch in the foil on each end and roll it up towards the cob end.
3) Place the foil wrapped cobs of corn, seam side up, inside the slow cooker. No need to add any water. Cover. Here are the cooking times for my slow cooker. For 4-6 ears with the slow cooker approx. 3/4 full, cook on high for 2 hours or low for 4 hours. For 8-10 ears with the slow cooker filled all the way to the top, cook on high for 3 hours and on low for 5 hours.
2) Tightly wrap the corn ear in the foil. Pull up the two sides of foil over the center of the corn ear (lengthwise), fold over the top approx. 1/2 inch, continue folding it over until the fold is flattened against the top of the corn. Pinch in the foil on each end and roll it up towards the cob end.
3) Place the foil wrapped cobs of corn, seam side up, inside the slow cooker. No need to add any water. Cover. Here are the cooking times for my slow cooker. For 4-6 ears with the slow cooker approx. 3/4 full, cook on high for 2 hours or low for 4 hours. For 8-10 ears with the slow cooker filled all the way to the top, cook on high for 3 hours and on low for 5 hours.